Lamb Won Tons

Name: Lamb Won Tons
Total time: 20 min
Yield: 12 servings
Ingredients: 3/4 pound ground lamb; 2 1/2 teaspoons ground coriander; 3/4 teaspoon ground cinnamon; 2 1/4 teaspoons kosher salt; 3/4 teaspoon freshly ground black pepper; 3 tablespoons golden raisins; 3 tablespoons coarsely chopped pistachios; 34 won ton skins, 3 inches by 31/4 inches; Vegetable oil for deep-frying

By Molly O'Neill

Total Time: About 20 minutes
Rating: (0)
Comments: Read comments

Featured in: Nibble, Nibble

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:12 servings

¾pound ground lamb
2½teaspoons ground coriander
¾teaspoon ground cinnamon
2¼teaspoons kosher salt
¾teaspoon freshly ground black pepper
3tablespoons golden raisins
3tablespoons coarsely chopped pistachios
34won ton skins, 3 inches by 3¼ inches
Vegetable oil for deep-frying

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Mix together the lamb, coriander, cinnamon, salt, pepper, raisins and pistachios until well combined. Brush the edges of 1 won ton skin with water. Place 1½ teaspoons of the filling in the center. Bring the 4 corners of the skin together over the filling and press the edges together to seal tightly. Repeat.
Step 2
Working in batches, deep-fry the won tons until nicely browned. The oil should not get hotter than 360 degrees, or the skins will brown before the filling is cooked. Drain on paper towels and serve hot.